Abstract
Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.
Highlights
Cassava (Manihot esculenta Crantz) is one of the main energy foods in developing countries
The Eucalipto and BRS Aipim Brasil varieties were cultivated in the experimental field of Embrapa Cassava & Fruit in Cruz das Almas, in the state of Bahia (BA), in Brazil, at an altitude of 199 m, 12° 67’ S latitude and 39° 15’ W longitude
The roots of the two varieties were harvested at the age of 12 months and the processing was carried out on the same harvest day, consisting of three experimental replications, with 25 kg of root being processed in each repetition
Summary
Cassava (Manihot esculenta Crantz) is one of the main energy foods in developing countries. Culture is of fundamental importance for the country, because it is one of the most relevant products for family farming and food security, seeing that it is a plant adapted to low fertility soils and irregular rain conditions as well as important for its multiple uses (Oliveira et al, 2015). Known as manioc, presents low content of cyanogenic compounds in its pulp. Bitter varieties, called poisonous, have higher concentrations of these compounds (Montagnac et al, 2009). Bitter cassava is used in the manufacture of flour and production of cassava starch, known as starch, goma and tapioca
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